A pumpkin fondue

This is the best fondue I have ever tried. It is a healthier version of  fondue as it has more  pumpkin and less cheese. It takes slightly longer to prepare, but trust my words when I say that it is all worth it.

Pumpkin is this winter’s favourite ingredient, quite poor in calories and carbohydrates it is in fact full of vitamins and minerals, especially carotenoids (which give it its beautiful orange color). The seeds are also one of the treasures of this vegetable, containing high concentrations of minerals and unsaturated fatty acids, they can be easily turned into a delicious snack so don’t throw them away!

Pumpkin fondue

This recipe is great to share between two people. You will need: 1 medium pumpkin, 1/2 onion, 60 grams of mushrooms, any cheese you have that melts, a glass of white wine, peeled almonds, 2 cloves of garlic, salt and pepper.

Start off by heating up the oven at a temperature of 180°C. This recipe has two parts which later come together, the soup that goes inside and the prep of the pumpkin.

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For the pumpkin:

Chop off the top of your pumpkin. Take out the seeds  (leave its “walls” intact). Dont throw away the seeds… when roasted with some olive oil and a dash of salt they make a great healthy snack you can enjoy whilst cooking.

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Add some drops of  olive oil and place in the oven for 10 minutes; the goal is to make it  slightly brown but  not yet cooked.

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You then take out of the oven and set aside.

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The Soup:

Peel the garlic cloves, chop the onion and the mushrooms VERY finely, and add half a spoon of olive oil to a frying pan. Cook until soft and add a dash of salt and the white wine. Add half a glass of water and cook for 15 minutes. In another pan roast the almonds and set aside until the end.

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Once your soup is ready put it in the pumpkin and then in the oven for 40 minutes. On the side cut the cheese is slices and  crush the almonds.

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Then take the soup out, add the cheese and put it back in for an extra 5 minutes.

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Take out and mix softly. By now the interior of the pumpkin should be well cooked and soft. With the spoon, whilst mixing the soup and the cheese, start scraping off the pulp of the pumpkin to add it to the mixture. Do it gently not to break  through the shell of the pumpkin.

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You can add a drop of cream if you want…

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Add the crushed almonds and some black pepper.

 I chose to have my fondue with some “Crescenta” a soft rosemary flavoured olive oil  bread..(just to make it slightly less healthy ;))

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Isnt this the most delicious thing you have ever seen…

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